Foodie thread

[DirtMechanic]

I do most of the cooking now because my wife works so much more than I do. And im a better cook lol.
But I clean as I go so I dont have to after im full and relaxed.
I can have most everything cleaned and put away before I serve. My wife doesnt know how I do it. She leaves it all till after.
I learned to cook bacon without any splatter to avoid the mess. Its also the best bacon.
The pictures are older but we had bacon egg tomatoes sandwiches today with avacado View attachment 111777View attachment 111778View attachment 111779View attachment 111780on the side. All store bought though.

Sorry, cannot let you make a statement about mess-less bacon without inquiry?

 

[pepper2.0]

I do most of the cooking now because my wife works so much more than I do. And im a better cook lol.
But I clean as I go so I dont have to after im full and relaxed.
I can have most everything cleaned and put away before I serve. My wife doesnt know how I do it. She leaves it all till after.
I learned to cook bacon without any splatter to avoid the mess. Its also the best bacon.
The pictures are older but we had bacon egg tomatoes sandwiches today with avacado View attachment 111777View attachment 111778View attachment 111779View attachment 111780on the side. All store bought though.

Dude.. you like your bacon CRISP!!

Nothing wrong with that, I'm just laughing because I hate crispy bacon, I like it chewy. But as far as crispy goes, that looks perfect!

 

[pepper2.0]

Sorry, cannot let you make a statement about mess-less bacon without inquiry?

One trick is put a little water in the pan and put the bacon in once heated. It keeps the bacon from spitting and basically fries in its own grease around the water.

 

[pepper2.0]

Sweet potato fries, butternut squash fries, buttercup squash mashed, pork chop.

 

[dirty hands]

Sorry, cannot let you make a statement about mess-less bacon without inquiry?

Low heat and fill the pan. I turn it frequently too.

I turn the heat on then add the bacon. It takes about 30 minutes sometimes more.

 

[dirty hands]

Dude.. you like your bacon CRISP!!

Nothing wrong with that, I'm just laughing because I hate crispy bacon, I like it chewy. But as far as crispy goes, that looks perfect!

Ive never been a fan of chewy bacon except in soups.
My teeth have always been bad and this stuff just melts in your mouth.
It crumbles perfectly so it makes good bacon bits too.

 

[DirtMechanic]

So brussel sprouts, and really any cabbage, have a funky cabbage flavor. I have tried to make killer cabbage but have very few success stories. Which leads me to Dolly Parton who was famous for her little waist and a particular cabbage soup. I had a red cabbage my wife would not cook. She generally disdains the cabbage in all its forms. Very few dishes can I get her to eat. So back to Dolly... I was casting on the net for ideas and ran across her soup recipe. I tried it but sans the chicken stock. I was gonna carmelize the cabbage at first but said what the heck try green peppers and onion and celery. I ended up over cooking it really but there was this stage of cooking where the outer layers of the cabbage were softening and taking flavors and the green peppers and onion were softening and becoming aromatic and it still had a crunchy bite but was no longer raw. That was a great dish. I should have taken it off but I pressed on. But I learned something I like and I just bet those little brussel sprouts like green peppers and onions and celery too. Anybody tried that kinda thing? I usually put them face down in a little oil and cover them in a saute pan until softened and then take the lid off so they brown evenly. Then it's the usual suspects, honey butter, balsamic etc.

 

[Meadowlark]

So brussel sprouts, and really any cabbage, have a funky cabbage flavor.

To me, store bought Brussel sprouts are inedible no matter how you fix them. However, home grown in your garden is a completely different story. Cabbage to a lesser degree is similar.

I can only grow both of them in winter here and each year I highly anticipate the wonderful flavors of both of those Brassicas. They don't need green peppers or onions or whatever just a little butter and sometimes parmesan sprinkled on top. Unfortunately, I haven't found a way to extend their flavorful utility past the freshness date confining our consumption of both to a relatively short window.

 

[dirty hands]

So brussel sprouts, and really any cabbage, have a funky cabbage flavor. I have tried to make killer cabbage but have very few success stories. Which leads me to Dolly Parton who was famous for her little waist and a particular cabbage soup. I had a red cabbage my wife would not cook. She generally disdains the cabbage in all its forms. Very few dishes can I get her to eat. So back to Dolly... I was casting on the net for ideas and ran across her soup recipe. I tried it but sans the chicken stock. I was gonna carmelize the cabbage at first but said what the heck try green peppers and onion and celery. I ended up over cooking it really but there was this stage of cooking where the outer layers of the cabbage were softening and taking flavors and the green peppers and onion were softening and becoming aromatic and it still had a crunchy bite but was no longer raw. That was a great dish. I should have taken it off but I pressed on. But I learned something I like and I just bet those little brussel sprouts like green peppers and onions and celery too. Anybody tried that kinda thing? I usually put them face down in a little oil and cover them in a saute pan until softened and then take the lid off so they brown evenly. Then it's the usual suspects, honey butter, balsamic etc.

Our house stunk last night lol. My wife made brussel sprouts for an evening snack.
She made some cabbage last week that was really good.
Cabbage soup sounds good. We have a soup party every year the last 4 years. We made it a contest so we get to try a lot of different soups. Nobody has made cabbage soup yet. You got me thinking about trying that.

I won last year with potato soup.

 

[Esther Knapicius]

Left over roasted chicken picked cleanish, simming in water for 3 hours. Get some good bone broth, and the bits go to feral cats. Raising the fat of the broth to freeze later for soup. Smells awesome And baking another loaf of homemade bread.

 

[Ruderunner]

Most people overcook cabbage in all it's forms. Chemicals in the plant react to the heat and develop the sulfur smell.

As for cooking and dishes, the wife does most since she's home more than me. But, she's terrible about grabbing another pan or utensils instead of using what's out already. Spaghetti is a minimum 2 pots, collander, and 2 serving spoons for her. I use 1 pot and 1 spoon.

 

[dirty hands]

To me, store bought Brussel sprouts are inedible no matter how you fix them. However, home grown in your garden is a completely different story. Cabbage to a lesser degree is similar.

I can only grow both of them in winter here and each year I highly anticipate the wonderful flavors of both of those Brassicas. They don't need green peppers or onions or whatever just a little butter and sometimes parmesan sprinkled on top. Unfortunately, I haven't found a way to extend their flavorful utility past the freshness date confining our consumption of both to a relatively short window.

We are lucky to live here in Berrien county Mi. There are so many small farms and stands to buy from.
Unfortunately some of our favorites are closing due to the children moving on as the elders have become too old to maintain them.
When we lived in Illinois my dad would drive to Michigan to get a pickup truck full of produce from his favorite farm stands and sell them in Chicago to friends and coworkers.

 

[pepper2.0]

Most people overcook cabbage in all it's forms. Chemicals in the plant react to the heat and develop the sulfur smell.

As for cooking and dishes, the wife does most since she's home more than me. But, she's terrible about grabbing another pan or utensils instead of using what's out already. Spaghetti is a minimum 2 pots, collander, and 2 serving spoons for her. I use 1 pot and 1 spoon.

1 pot and 1 spoon spaghetti.. must be assassin's spaghetti? I love that stuff.

Brussel sprouts I usually get the frozen bag of green giant, it's cheaper than fresh and the taste difference doesn't matter to me because I load them with a strong creamy cheese sauce.. I use the sprouts more for texture not taste. I'm starting to think I eat way more cheese than the average person lol.

I often use paper plates to cut back on the amount of dishes, and disposable utensils for jars and stuff. Like if I need to cut some butter or scoop out some mayonnaise etc for a recipe.

 

[Esther Knapicius]

My cabbage dish is the traditional onion, cabbage with noodles and diced ham tossed in it, or browned sausage . I first caramelize the onions, take them out, then put in the cut up cabbage with some water, steaming it soft. Adding good butter and salt/pepper. Then add the onions and meat, and cooked noodles. Husband loves it.

 

[DirtMechanic]

Our house stunk last night lol. My wife made brussel sprouts for an evening snack.
She made some cabbage last week that was really good.
Cabbage soup sounds good. We have a soup party every year the last 4 years. We made it a contest so we get to try a lot of different soups. Nobody has made cabbage soup yet. You got me thinking about trying that.

I won last year with potato soup.

Dress up like Dolly and you may have a winner!